Mmmm truffles, so distinct, lush and well uber glamour’s! Now, we not it’s not something that’s on your weekly shopping list but guess what…soon they could be! Our affordable & delicious Truffle Carpaccio is now available at The Good Grocer & Boat Shed, and best of all it’s under $30!
To celebrate our little Cheffy has put together this impressive Mushroom and Truffle soup recipe for you to impress your guests with this weekend.
Serves 4 as a main or serves 6 as an entrée
1 Tbs. Salted Butter
250g Button Mushrooms sliced
250g Field Mushrooms sliced
1 Leak Chopped
1 Brown Onion Diced
2 Cloves of Garlic Diced
1 Tsp. Salt
1 Tsp. Cracked pepper
1 Tsp. Thyme
¼ Cup White Wine
750ml Chicken Stock
½ Cup Thicken Cream
3 Slices of Truffle Carpaccio
1 Tbsp. Oil from Truffle Carpaccio
Sour Dough to Serve
Once all your ingredients are diced or sliced get a large pot on to the hob and plop your butter in. Add your leak, onion and garlic to the butter and stir on a medium heat for 10 minutes, once slightly translucent add your mushrooms, salt, pepper & thyme and cook stirring occasionally for a further 5 minutes.
Turn your hob to high and pour in the white wine, scrapping the bottom of the pot to get any bits off, allow to bubble for around 5 minutes and then add your chicken stock & cream. Bring to the boil and then allow to simmer for 15 minutes, stirring from the bottom every so often.
Remove from the heat and allow to sit for a short while before adding your truffle slices. Using a hand blender blitz the soup till smooth.
To serve re-heat till just bubbling, drizzle each serve with the truffle oil from the Carpaccio and a good helping of cracked pepper, oh and don’t forget the crusty bread!